1. Boil a handful of dried prune with 50ml sherry, 200ml water, 3tbsp soya sauce, brown sugar, a few slices of ginger and 1tsp 5 spice powder for a couple of minutes.
2. Make 1/4 inch deep criss cross cuts on both sides of a 2 inch thick cut of pork shoulder.
3. Place pork in the liquid, simmer for 8 minutes each side until cooked through.
4. Thicken the sauce if necessary and adjust seasoning. Sprinkle a handful of basil leaves on top of pork while hot.
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